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Local Sausage sandwich tomorrow

We had a lovely Staff party yesterday and thanks again to all of our staff for being the great hard working people that they. They really make the place! Not only that but they can cook! Brought some really great food to the party yesterday!

One side effect of being closed for a day is that we get all off schedule. Sometimes that’s a good thing, like tomorrow. Normally we would have a meatball sub tomorrow for a lunch special but those meatballs are two days in the making and we were closed one of those days. So… Local Vermont sausage, pepper and onion sub tomorrow! Come get one, I am totally trying one!

We did our usual lobster and ribeye for the staff food but I also tried a new recipe which I quite liked (other people seemed to as well). I made a romesco sauce that was delicious and fun to make. Unsurprisingly, it is from the Cooking New York Times site. Check it out here Romesco Sauce. It’s a cool sauce with charred tomatoes, toasted bread, roasted red peppers, toasted hazel nuts and almonds and some spices. I opted to serve it with a bunch of grilled vegetables (eggplant, peppers,yellow and green summer squash). The eggplant came out great and I think part of that was that I brined the eggplant slices for 1/2 an hour before grilling in salted water. Very tasty.